TEQUILA

Question 1

history

Answer 1

over 3000 years ago the olmecs drank the fermented juice of agave = pulque
1519 spanish landed in mexico
experiments distillation -> vino de mezcal (=agave heart)
1795 first licence to produce vino de mezcal to jose cuervo family
sauza familiy: superior mezcal with blue agave

Question 2

agave locally known as …

Answer 2

maguey

Question 3

agave

Answer 3

8-10 to ripen

Question 4

production

Answer 4

alambic still
clay pot still
distilled twice
minimum 51% blue agave (no other types used; named 100% agave which must be bottled, grown in the 5 regions and aged in mexico/ combination; named simply tequila or mixto which can be sold in bulk and bottled outside of mexico but distilled in mexico and from these 5 regions)

Question 5

classification

Answer 5

nayarit
jalisco
michoacan
guanajuato
taumalipas

Question 6

classification

Answer 6

blanco: unaged
oro: coloured and flavoured, mimic effects of aging
reposado: minimum two month
anejo: in oak minimum 1 year
extra anejo: minimum 3 years

Question 7

classification

Answer 7

blanco: unaged
oro: coloured and flavoured, mimic effects of aging
reposado: minimum two month
anejo: in oak minimum 1 year
extra anejo: minimum 3 years

Question 8

brands

Answer 8

jose cuervo
sauza
sierra
olmeca
patron